Roasted Turkey with Cranberry and Apple Stuffing


Canter Valley 1.6 kg free range cranberry and apple stuffed Turkey roast

375ml chicken stock

40g butter

Olive oil

Salt and pepper


Preheat oven to 180C.

Gently loosen the skin from the turkey breast meat and push the butter under.

Place the turkey on a lightly greased wire rack in a baking dish. Brush with oil, sprinkle with salt and pepper and pour the stock into the dish. Cover with lightly greased aluminium foil and roast for 40 minutes.

Remove foil and roast for a further hour 25-30 minutes, basting every 8-10 minutes with the stock, or until skin is golden and juices run clear when tested with a skewer.

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